Beef Tenderloin Asturias
Beef fillet with a sauce of white wine and blue cheese.
1.5kg chuck steak, cubed
3 Tbs vegetable oil (or any neutral oil)
2 tins Massaman curry paste
500g potatoes, cubed
500mL coconut cream (reserve 2 Tbs for garnish)
500mL water, or stock
800g whole lightly roasted peanuts (plus extra for garnish)
20g crispy shallots (plus extra for garnish)
3 Tbs palm sugar
3 Tbs fish sauce
2 Tbs tamarind puree
Coriander, to serve
500g mixed greens (such as beans and broccolini) to serve
Steamed rice, to serve
Preheat oven to 160 C.
Place a large heavy-based saucepan on a medium-high heat. Once hot, add oil and fry off curry paste for 6-8 minutes, until lightly caramelised and smelling sweet.
Add beef and coat in the curry paste. Continue to fry off to seal the beef for a further 5-6 minutes.
Sprinkle in palm sugar and cook for about 3-5 minutes to caramelise and deepen in colour. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt. Add potatoes and let them submerge into the liquid.
Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put into the oven at 160 C for about 3 hours.
Check tenderness of beef after 3 hours – you should be able to cut it with a spoon. Taste and adjust seasoning to suit; the taste should be mildly spicy with a sweet, sour and salty balance.
Use a pot or microwave to steam greens, season with salt.
Garnish curry with coconut cream, shallots, peanuts and fresh coriander.
Serve with steamed rice.
Credits: Australian Beef
Photo Credits: Australian Beef